Lemon almond cake
Total Duration:
1 Hour
Portions:
10-12 Pieces
Difficulty:
Medium
There's lemon almond cake. Simple, extremely delicious, very moist, and nutty—this flourless lemon almond cake is quick to make and is guaranteed to delight everyone with its creamy, sweet topping made from mascarpone, cream, and a hint of lemon!
Ingredients
For the dough:
220 g Farmer's Snack almonds
4 eggs
80 g melted butter
120 g sugar
1 lemon, zest
½ packet baking powder
For the cream:
200 g cream
250 g mascarpone
150 g sweetened condensed milk (the amount can be adjusted depending on the desired sweetness and consistency of the cream)
For the decoration:
1 lemon, zest
Preparation
Dough:
- Preheat the oven to 160°C convection (180°C top/bottom heat).
- Finely grind the almonds and fold them in.
- Beat the eggs with the sugar and melted butter until everything is creamy white.
- Mix in the zest of one whole lemon.
- Then carefully fold in the almonds and baking powder.
- Pour the batter into a springform pan (Ø 26 cm) lined with parchment paper and bake for about 45 minutes.
- When the cake is done baking, let it cool completely.
Cream:
- Mix all ingredients into a cream and spread on the cooled cake.
- Decorate with a few lemon zests.
Recipe and photo: Lifeisfullofgoodies
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